Servings: 6 to 8
Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing the stuffing underneath. A little cayenne in both the stuffing and the glaze balances the dish’s inherent sweetness.
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I made this for company. It wasn't nearly as time consuming as I anticipated when I started. It was very tasty. I think I would use cubed stuffing instead of large pieces of sourdough next time - they stuffing was a little too thick for me. Otherwise, this was very good
Looked so pretty & tasted delicious! I cut recipe on half for the two of us. Followed recipe almost exact except I used cubed stuffing in place of sourdough since I always have a bag this time of year. The glaze was so tasty! Will definitely make again for a dinner party.
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